Frito Taco Casserole

My husband found this on Facebook yesterday and we tried it out last night. It is a great quick and easy recipe that my kids loved. 

Ingredients

1 1/4 pounds ground beef
1 (16 oz.) can refried beans
1 (4 oz.) can mild green chiles, diced
2 cups cooked rice
2 cups cheddar cheese, grated, or Mexican cheese blend
2 cups Fritos (or corn chips of your choice), divided
1 cup salsa
1/4 cup water
1 medium yellow onion, chopped
1 (1.25 oz.) package taco seasoning
kosher salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 350º.
2. In a large skillet over medium-high heat, brown beef until cooked through and no longer pink.
3. Drain fat, reserving 1 tablespoon, and saute onions until softened and translucent. 6-8 minutes.
4. Season with salt and pepper and add taco seasoning. Return beef to pan, then add salsa, chiles and water.
5. Bring mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes.
6. Remove from heat and stir in rice, cheddar cheese, and refried beans, and transfer mixture to a 9×13-inch baking dish.
7. Top with 1 cup Fritos and bake for 30-35 minutes, or until cheese is melted and dish is warmed through.
8. Remove from oven, top with remaining Fritos and serve hot.

Hearty Mac & Cheese Recipe

Hearty Mac & Cheese Recipe

1 package (7–1/4 ounces) macaroni and cheese dinner mix 1 pound ground beef 3 tablespoons chopped onion 2 tablespoons chopped green pepper 1 can (10–3/4 ounces) condensed tomato soup, undiluted 2 tablespoons water 2 tablespoons ketchup 2 teaspoons prepared mustard 1 teaspoon seasoned salt 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 teaspoon pepper 1 cup frozen corn, thawed 1 cup (4 ounces) shredded cheddar cheese 1/4 cup butter, cubed 1/4 cup 2% milk

1. Cook macaroni according to package directions; set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain.

2. Add the soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes.

3. Drain macaroni; add to beef mixture. Add the corn, cheese, contents of reserved cheese packet, butter and milk. Cook and stir until cheese and butter are melted. Yield: 6 servings.

Originally published as Hearty Mac & Cheese in Simple & Delicious yFebruary/March 2011, p16

Baked Spaghetti

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I tried this recipe for the first time tonight and it was a hit.  Really quick and easy and the kids really liked it.

Ingredients:

1 (16 ounce) package spaghetti
1 pound ground beef
1 onion, chopped
1 (32 ounce) jar meatless spaghetti sauce (I actually made my normal spaghetti sauce)
1/2 teaspoon seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small curd cottage cheese, divided
4 cups shredded mozzarella cheese, divided

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.

3. Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.

4. Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat.

5. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.

6. Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.